NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes in half and chop the zucchini into thick half-moons, then trim the woody ends off the asparagus spears.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on the sheet pan and arrange the potatoes and vegetables around it in a single layer.

• 5

  Drizzle the lemon-herb dressing over the chicken and produce, using tongs to toss the vegetables until they are thoroughly coated.

• 6

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 7

  Allow the chicken to rest for 5 minutes before slicing against the grain to ensure every bite remains juicy and flavorful.